6 boneless skinless chicken breast halves (4 ounces each)
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup coarsely chopped dried apricots
1/3 cup orange juice
2 tablespoons lemon juice
1 teaspoon grated orange zest
1/2 teaspoon dried savory
3/4 cup coarsely chopped pecans
In a large saucepan, combine the water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside.
In a large skillet, cook chicken in remaining butter over medium-high heat until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in the broth, apricots, juices, zest and savory; simmer for 5 minutes.
Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13x9-in. baking dish; top with chicken.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear.